Corned Beef Egg Rolls Recipe

Nutrition Facts (per serving)
452	Calories
27g	Fat
38g	Carbs
14g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	452
% Daily Value*
Total Fat 27g	35%
Saturated Fat 6g	29%
Cholesterol 47mg	16%
Sodium 1036mg	45%
Total Carbohydrate 38g	14%
Dietary Fiber 4g	14%
Total Sugars 2g
Protein 14g
Vitamin C 9mg	47%
Calcium 62mg	5%
Iron 2mg	13%
Potassium 363mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Corned beef egg rolls are a nice twist on the classic appetizer recipe. Make these after St. Patrick's Day when you have leftover corned beef, or just anytime when you want a delicious recipe for entertaining. If you have leftover potatoes and cabbage from St. Patrick's Day, use those instead of the cabbage and frozen potatoes; just cook with the onions for 1 to 2 minutes to heat through before continuing with the recipe.

Egg rolls are a classic appetizer from China. Egg roll wrappers, which you can find at just about any grocery store, are filled with a savory mixture, then rolled and sealed with water. The little rolls are usually fried, but they can be baked too, until crisp and golden brown. For some reason, this type of recipe has a reputation for being difficult, but egg rolls are really easy to make.

The rolls are served with some kind of dipping sauce. The classic sauce is made of mustard or a combination of sauces and herbs. For this recipe, Thousand Island dressing makes a nice change of pace, and complements the flavors of the corned beef and cabbage egg roll filling perfectly.

1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, minced
1 cup cabbage, finely chopped
1 cup frozen hash brown potatoes, thawed
1 cup corned beef, finely chopped
2 tablespoons Dijon mustard, or yellow mustard
Salt, to taste
Freshly ground black pepper, to taste
8 (7 8-inch square) egg roll wrappers
2 tablespoons vegetable oil
2 tablespoons Thousand Island dressing, for garnish

Gather the ingredients.

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In a medium skillet, melt the butter over medium heat. Add the onion and garlic to the butter; sauté and stir for 4 minutes.

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Add the cabbage; cook and stir for 3 minutes.

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Then add the potatoes, cook and stir until the cabbage and potatoes are tender, about 5 to 7 minutes longer.

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Stir in the corned beef and mustard and remove the pan from the heat.

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Season the filling to taste with salt and pepper; remove the filling to a medium bowl and let cool for 15 minutes. You can make the filling ahead of time up to this point; cover and refrigerate up to two days.

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Pre heat oven to 400 F. Place the egg roll wrappers on a work surface. Divide the filling mixture among the wrappers, using about a tablespoon or two of filling for each one. Brush the edges of the wrappers with water.

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Fold one corner over the filling, then fold in the sides and roll up.

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Brush the little egg rolls with vegetable oil and place on a cookie sheet.

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Bake for 18 to 21 minutes until crisp and golden brown. Serve with Thousand Island dressing for dipping.

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